Rice with Pinto Beans Recipe

Ingredients:

• A can of 15.5 onz Pinto Beans (Habichuelas Rosadas) - Drained!!!👌
• Meat (choose any: bacon, longaniza, sausage, ham, pork)
• 1/4 cup of Sofrito 🍲
• 1 tablespoon of seasoning/sazón with color. I use Badía Tropical Seasoning with Annatto and Coriander
• 2 cups of long grain white rice
• 2 1/2 - 3 cups of water
• 1 tablespoon of salt or as you like
• 1 ham buillon - I use Goya Ham Flavor Concentrate 
• 2 tablespoon of oil (canola, olive, vegetable, sunflower, corn, or w/e you like)

Procedure:

1. In a skillet pan. (I love to make rice in skillets, cooks faster) 
2. In medium setting, heat oil. 
3. Add small chopped meat to cook thoughly. 
4. When meat is cooked, add the sofrito and the ham buillon.
5. When it starts to smells yummy! don't let it burn! Deposit the drained can of Pinto Beans. 
6. Sprinkle over the sazón with color and add the rice. 
7. Add the water, carefully since you don't want to add too much water. 
8. I know when it's going to be grainy as I like it when I revolve raw rice in the skillet with a small spoon and it moves easily but you know you're pushing it.
9. Add salt to the taste of your preference.